Cornbread. A staple. It's simple, yummy, and goes with lots of things. Most especially chili. And since fall is just around the corner (I refuse to give up on summer just yet), it's time to break out the cornbread recipe.
I have been making this corbread (found here) for many years. In fact, here's when I last printed it off:
I'm kind of surprised this copy has been around for so long. I'm generally hard on my recipes.
Anyhoo, soak your cornmeal and milk in a small bowl for no less than 5 minutes, but more if you can. Whisk it a few times while it's soaking.
Mix your dry ingredients in a bowl.
Mix the eggs and oil together.
Pay no attention to the pie in the background.
Now, add all of the wet ingredients to the dry ingredients and whisk the heck out of it for a few minutes (like, 5).
Seriously. You won't hurt it. Now pour it into a 9x13 pyrex. If you only have metal pans it will work, but it comes out best in glass or pyrex.
Bake at 350 for 30 to 35 minutes, or until golden brown and delicious.
Cut it into squares, put it on a plate, take a bad picture, then slather with grape jam and eat. You'll have to trust me on the grape jam part. But you won't be sorry.
Here's the full recipe:
1 1/2 cups cornmeal
2 1/2 cups milk
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2/3 cup white sugar
1/2 cup vegetable oil
Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9x13 inch baking pan.
In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.
Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.